イケイケ店主が大量の注文を捌く常連殺到激シブ老舗町中華に密着！

イケイケ店主が大量の注文を捌く常連殺到激シブ老舗町中華に密着！

Nishijin, Sawara Ward, Fukuoka City,
Fukuoka Prefecture Established 1984 Nishijin
Acchan-tei 8:50 AM Owner Mr. Nagae arrives for work Prepares paitan soup Completed at the end
of the video Domestic young chickens and parent stock
bones are simmered separately in different
pots Using only water, with distinct heat
levels and cooking times They call it “shimofuri” – blanching in
boiling water Blanching removes bitterness and odors Pork belly Tatami seating Table seating Counter seating (Using flavor enhancers) saves time and ensures consistent taste, but this cooking method deliberately
avoids that . We’ve gone through endless trial and
error, made many mistakes, invested time
and money . But it’s something anyone can do. Just relentlessly repeating what anyone
can do . It’s about mastering the basics . Staff: When did you switch to no flavor
enhancers? I decided to do it after my daughter got
sick. When I first took over, we didn’t have
that many customers with kids . But after my own daughter got sick , I
started paying more attention to what was
on our table and what she ate . Back then, we were still using MSG and
stuff . Feeling that discomfort when feeding
that to children , It felt wrong . I was careful with my own child, but not
with others’. I hated that, so I decided to do it
properly. My daughter was about one then, so seven
or eight years ago . I started with making soup. Once the
soup was somewhat perfected, I stopped
using MSG. After that, I started using naturally fermented miso
and soy sauce . I reevaluated all my seasonings—not
starting completely from scratch, but I
did rethink the flavors. Yeah, that’s right . I even had soy sauce brewers come to my
place or went to visit them myself. The best stuff you want to use is often
the most expensive , you know? There’s that issue . I stick to
Kyushu-produced ingredients, but I also
offer things at a realistic price point . My dad had been doing it forever , so I helped out at the shop. I mean, I was helping out since I was a
kid . But I really started facing cooking
head-on at 19, right? After I entered vocational school . I figured , if I’m going to do this, I
want to do Japanese cuisine. I wanted to work at the top-tier Japanese
restaurants, so I went to Osaka. I apprenticed at a traditional Japanese
restaurant . Starting from Japanese cuisine, I think
it changes things quite drastically . Yeah, So I underestimated it at first. I thought , “Oh, it’s just a mix of things
, no big deal.” But the more I did it, the harder it got . It’s incredibly deep. And then once I started doing it without
artificial seasonings, there’s no ceiling . There are probably mountains of things I
could do . Mountains of them. But I can’t
do them all at once. Little by little, bit by bit , I reflect what I’ve cultivated so far
while simultaneously digging deeper,
polishing it all . If you stagnate, I think that’s decline, so I always try to keep thinking about
something new . We used to have way more seats. Before the generational change, we had tables all the way over there, and we were totally fine with sharing
tables. Capacity was over 30. My dad was always cooking the hot pot by
himself, but he was often sick, and it was
physically tough for him. He asked me to take over the shop. I had absolutely no
intention of doing it, but I said, “Okay ,” and came back here . That was… about 10 or 11 years ago . For the first two years or so, I worked
alongside my dad . We fought like crazy. I disliked him even more than I already
did . And then came the worst possible
scenario: the generational handover. Did you guys make up? Now, keeping some distance actually creates a
good dynamic. It’s really tough for craftsmen with
different values to work together. Even though we’re father and son,
precisely because we are father and son . I had him make noodles using our special
recipe. Custom-made, meticulously crafted champon
noodles. Carefully controlling the heat while
preparing the soup . Champon, pork for dishes like Sara Udon, making thick fried noodles for Sara Udon. Lard. I wanted to make something completely
additive-free . Of course, there are kamaboko shops that
do that, they do exist, but still, the cost is incredibly high . We’re committed to additive-free,
chemical-free ingredients, and are
considering making our own kamaboko. Raw cod, squid, shrimp . The light soy sauce we use. Chāmen noodles sourced from Nagasaki . For our
champon noodles, we get amazing noodles from a Fukuoka
noodle maker , but for crispy noodles specifically, it has to
be from Nagasaki . Nagasaki noodles are superb . Quickly
blanch them, let them absorb a bit of
moisture , then fry them quickly in high-heat oil. They come out crispy . For Nagasaki chāmen , we chop the stems
of shiitake mushrooms—even the tough,
woody parts —and infuse the oil with their
aroma. We use this shiitake oil when stir-frying
mushrooms . If we tried to make a chanpon just with
shiitake, it just lacks impact. So I explored how to use them efficiently
without waste, and this is what I came up
with. The rehydrated shiitake also goes into the
toppings , making it incredibly delicious . Good log-grown shiitake don’t have that
weird aftertaste , you know? Some people dislike shiitake , right? I was amazed by how tasty these
were and decided to make champon with them . The crispy noodles for plate udon have
been used since the previous owner’s time,
A veteran part-timer who’s worked here
over 20 years. Gyoza dipping sauce Opening preparations steadily progressing
. The owner’s wife. Opening at 11 AM. Customers arriving one after another. The ticket machine on the right as you
enter . A Set 1150 yen : Small Champon, Small
Rice, 4 Gyoza. Sauce Yakisoba 890 yen. 9 Gyoza 540 yen. Handling orders with two wok pans . Paitan Soup . Sun-dried salt. Light soy sauce . Carefully tasting. Thickening with potato starch . Sara Udon (Thick Noodles) 890 yen. Champon 890 yen. Shrimp, squid, clams, pork, fish cake,
wood ear mushrooms , cabbage, bean
sprouts, carrot, onion. Medium-thick, chewy champon noodles. 100% chicken bone broth with a mellow,
rich flavor . Egg-topped champon topping . Chinese rice bowl 850 yen . A bowl packed with flavorful ingredients
and generous portions. Plate udon (barai noodles) 890 yen . Mellow chicken bone sauce and crispy
noodles make it impossible to stop
eating… Three customers arrive . Which plate udon noodles would you like? Bari noodles. Both? Okay! Fast forward. It’s the best! So delicious! Small Bari noodles, right ? Chinese Rice Bowl 850 yen . Seriously, it’s the best . We’ve been coming here since my dad’s
generation, for 30 years now . Staff) What are you using that young
burdock for? Champon. We have a limited menu item with celery
and young burdock that just started this week. Gyoza . Plate Udon and rice . Which noodles would you like? Thick noodles. Thank you for the meal. Thank you for the meal. Champon to go. We do close occasionally for
personal reasons, though. If you have
plans … Closed for personal reasons? The day before yesterday was my kid’s
entrance ceremony, so I took the day off. Welcome. 12:15. Plate-style thin noodles, plate-style
thick noodles, champon please. It’s incredibly delicious. Sauce yakisoba 890 yen. 12:30 Making shiitake champon . Shiitake champon 1200 yen. Staff) Do people always order the shiitake
champon? Yeah, they only order this. It’s just so good. I like regular champon too, but I’m hooked on shiitake champon right
now. The shiitake is crazy good. We’re all from Nagasaki . For Nagasaki-style Sara Udon, this is the only place. Sara Udon has soft noodles . This is champon . They have soft noodles and firm noodles. We always get these soft noodles . We eat it with vinegar poured on top . The vinegar is delicious. It just goes so
well . Staff: Do you come to the shop often? We’ve been coming since my dad’s
generation . Once you try the champon here, you can’t
eat it anywhere else . Seriously . It’s truly delicious . The
soup is completely different. Sara Udon (Bari Noodles) 890 yen A Large Set 1250 yen Chinese Rice Bowl 850 yen Paitan Soup Complete . A refreshing depth
with a rich flavor . (Adjusting the concentration) is all about the heat. Just how it boils
changes everything . The amount of moisture evaporation and
the emulsification depend entirely on the
heat level . So, I watch it, Prioritizing tasks: Wash the sink with detergent. 15:00 Afternoon service ends. A-chan-tei was founded in March 1984. My grandmother’s younger brother also
opened a Chinese restaurant in Nagasaki’s
Shinchi Chinatown . You could say we’re part of that
lineage, That’s how it started. I’m doing something completely different
now . Kitakyushu City, Fukuoka Prefecture .
Chinese Restaurant Tangsa Shimizu Branch. Making egg fried rice . Chinese-style cabbage salad . Chinese-style bean sprout salad . Vinegar dumplings. Stir-fried noodles. Fried chicken. Lunch time only. Buffet-style free
all-you-can-eat. If you order over ¥800 per person , the
counter dishes are free . Rice. Chinese soup. Opened in 2019, it’s still a new shop .
Parking lot: 17 spaces Opens at 11:00. Bright, clean interior. Tables, sofas,
tatami seating. Lunch 800 yen ~ Ramen Set 880 yen Each ramen + rice dish Set Meal Menu Change soup to ramen for
+200 yen Meat Dishes Seafood Dishes Teppan Rice Dishes Garlic Fried Rice 780 yen Noodle Dishes Soup/Congee Soy Sauce
Ramen 580 yen Pan-fried Gyoza & Taiwan Ramen & Stir-fried Pork with Green Peppers Taiwan Ramen 700 yen Stir-fried Pork with Green Peppers 900 yen
(Lunch Menu) Pan-fried Dumplings 380 yen Free buffet while waiting for order Shrimp Tempura 980 yen Pork and Vegetable Pepper Stir-fry 800 yen Crab Omelette 880 yen Minced Meat Omelette 880 yen Staff) Do you come here often? I come often! The mapo tofu is delicious. It has a nice spicy kick, and even within the spiciness, there’s a
hint of sweetness that makes it tasty. It really goes well with rice. Mapo Tofu 800 yen (Lunch Menu) Champon Noodles 780 yen Shrimp Mayo 900 yen (Lunch Menu) Food arrives. Head to the buffet corner . Pick your favorite Chinese side dishes. Rice and soup are all-you-can-eat. Egg fried rice , fried chicken. You can enjoy various dishes , making it
feel like a great deal . Among them, the egg fried rice and fried
chicken are especially popular. Egg fried rice with a simple salt and
pepper seasoning. Soft and juicy fried chicken. Mixed vegetable ramen 800 yen . 11:47 Mixed vegetable crispy noodles 800 yen . Wow! Garlic Chive Liver 880 yen Pork and Bean Sprout Stir-fry 800 yen
(Lunch Menu) Fried Rice 580 yen Chicken and Cashew Nuts Stir-fry 980
yen Mapo Tofu with Shaved Noodles 880 yen The complimentary fried chicken is a
popular menu item. If it runs out, they
make more immediately. Freshly made fried chicken is added . They even have dessert like almond jelly . The all-you-can-eat fried rice is also
replenished immediately if it runs out . Pork and Vegetable Pepper Stir-fry , Green Pepper and Pork Stir-fry Set Meal,
What kind of ramen is this? Mapo Tofu , Green Pepper Stir-fried Pork, Pork and Vegetable Pepper
Stir-fry. Curry Fried Rice . Tonkotsu Ramen 580 yen. Teppan Beef 1080 yen. Green Pepper Stir-fried Pork 900 yen .
(Lunch Menu) Sweet and Spicy Stir-fried Pork 880 yen. Delicious. Everyone’s in that “can’t move after
lunch” pattern, huh? Tonkotsu Knife-cut Noodles 800 yen. (Lunch
Menu) Pan-fried Dumplings 380 yen Green Pepper Pork Stir-fry 900 yen
(Lunch Menu) Fukuoka Prefecture, Kitakyushu City
Chinese Restaurant Asahi Kokura Main Store All-You-Can-Eat Egg Fried Rice Massive Fried Rice Order 900 yen worth and get
all-you-can-eat handmade Chinese dishes! Customers average two refills at this buffet lunch . This is amazing for
the price. I was shocked when they said , “You can
take all of this ! ” You won’t find this all-you-can-eat
anywhere else. Filling the bellies of men ! Up close at a
Chinese diner in Kitakyushu! Fukuoka Prefecture, Kitakyushu City . Established 2018. Chinese Restaurant
Asahi, Kokura Main Store . Preparing . 8: 47 Employees arrive for work . Prep begins . Spacious kitchen. Thoroughly
cleaned . Dining area. Transporting
ingredients . Storing in refrigerators .
Massive amount of bean sprouts. Cooking
rice . Preparing the fryer . Opening cans. Oil. Always using fresh oil . Kitchen setup. Lighting the stove . Washing the wok. Preparing seasonings. Using many different types of seasonings. Whole chicken. Chicken knuckles. Thawing under running water. Making fried rice. Chopped green onions. Eggs . Crack in 11 eggs. Mix vigorously. Eggs start to cook . Season white rice . Add scallions .
First batch complete. Make more . Heaping
fried rice finished . Mild flavor with plenty of eggs. Make simmered eggs. Soy sauce . Sugar. Mirin. Sake . Boiled eggs. Place eggs in pot. Infuse flavor . 9: 09 Drain tofu. Slice thinly . Plate. Minced meat. Soy sauce. Stir-fried sauce. Green onions . Chinese-style chilled tofu complete . White onions. Finely chop. Season with condiments . Mix. Plate. Spicy namul complete. Homemade kimchi . Boil water in a bowl. Cabbage. Remove core. Cut into 1cm strips. Cabbage cutting complete. Wood ear mushrooms. Boil cut vegetables . Once tender cool in cold water . Squeeze out excess water. Season . Coleslaw salad complete. More varieties keep adding up. 12 bags of bean sprouts. Boil. Cool. Season. Mix . Bean sprout namul. Dishes line up on the lower shelf . 9: 25 Place thawed whole chicken and knuckle
bones in pot . Make broth. Shred cabbage . Julienne cucumber . Finished in no time . Soak carrots and mizuna in water. Slice cucumber. Tomato salad. Simmered eggs . Eggs thoroughly infused with flavor .
Plenty of eggs . Stir quickly. Pour sauce
over . Egg with thick sauce. Tofu , carrots, wood ear mushrooms, komatsuna . Make soup. Thicken with potato starch. Keep the soup warm in a thermos. Fry shrimp crackers. Shrimp crackers. Cook dishes one after another. Deep-fried tofu . Water-dissolved potato starch. Spicy stir-fried deep-fried
tofu . Finish by sprinkling green onions . The shelves are filled with dishes . Boiled vegetables. Crispy fried meatballs. Thicken with potato starch . Shiny meatballs complete. Fry karaage. Simultaneously making yakisoba Bean sprouts, cabbage, noodles, sauce. Stir-fry while breaking apart . Yakisoba complete . Fried chicken turning a good color. Fried chicken crispy
and golden. Making staff meals. Taiwan Ramen . Finally break time. Replenishing energy
for service . Delicious. Rice cooked. Poured all cooked rice into bowls . Melt lard . Onion, egg , rice . Adjust flavor with seasonings . Stir-fry evenly. Fried rice base complete. Making one dish after another . Cooked One rice cooker’s worth of fried
rice base is ready. 10:38 Cleaning the shop. Sweeping. Mopping. Keeping the shop clean. Weekday lunchtime. One free cup of coffee. Complimentary . You can even have coffee after your
meal. Ready . 11: 00 Open for business . Chinese Restaurant Asahi Kokura Main
Store. All-you-can-eat menu and hors d’oeuvres
available. Lunch menu. Customers ordering ¥900 or more receive a
buffet. Parking available in front of the
restaurant . Spacious interior. Table seating. Tatami seating. Lunch menu. Mapo Tofu ¥950.
Vegetable-packed Ramen ¥950 . Recommended dishes . Seafood Fried Rice
¥880 . Delicious Saliva Chicken ¥880 . Gyoza and Ramen Set 980 yen Teppan Soba Dish 1080 yen Knife-Cut Noodles 880 yen~ Grilled Gyoza Set 980 yen Ramen Set 980 yen Customers ordering 900 yen or more receive
complimentary counter dishes Coffee Corner Weekday Lunch Time Free Coffee Table Condiments Vinegar, Soy
Sauce, Chili Oil, Pepper. Customers arrive right after opening. Place orders and head to the buffet
corner. Four pieces of fried chicken. Soup. Three scoops of fried rice . Fill the tray and head to the table . Immediately dig into the fried chicken. The coating is crispy, the inside is
incredibly tender, and it’s absolutely delicious. Since fried chicken and veggies are
all-you-can-eat, I come often since I love eating. But you have to come early because it’s
always crowded. Being able to eat right away during the
wait time is a blessing . An order for mapo tofu came in. Soup, tofu , thickened with potato starch . Green onions . Mapo tofu. Knife-cut noodles. Plenty of vegetables stir-fried in oil . Miso, doubanjiang (chili bean paste), soy sauce. Soup . Potato starch dissolved in water . Pouring the piping hot sauce over the knife-cut noodles . Mixed vegetable
knife-cut noodles. Here are your knife-cut noodles.
~Delicious. The seafood flavor and spiciness really come through . It’s incredibly tasty. You have to eat slowly or you’ll burn your
mouth. The chewiness is perfect. I think the knife-cut noodles here are the
best . A couple comes in . Customers gradually increase. I go around trying all the dishes in order . It’s nice to be able to try a little bit
of everything. The buffet corner always has a crowd . Order for drooling chicken . Sauce is ready . Cut the chicken. Drooling… Chicken. Regular customer enters . Considering the menu . Vegetable-packed ramen. Ordered 32 seconds after seating . Headed
to the buffet. Three pieces of fried chicken. Fried rice. Yakisoba. My custom set meal complete. Eating while waiting for the ramen… Preparing the vegetable-packed ramen. Cabbage, bean sprouts, carrots, onion, seasoned komatsuna. Simultaneously preparing the soup. Noodles are done. Plating the vegetables. Three servings completed at once. Vegetable-packed ramen. Serving to each table. Before I knew it , the seats were full. Pulling noodles out from under the
vegetables. Eating fried rice and sides in between. Slurping more noodles . Finally, eating the vegetables with the soup .
Vegetable-packed ramen. It was delicious . For lunch, being able to try various
things is the best. Dessert to finish . Then, Finish off. Left the restaurant after a satisfying
lunch . Ordered Mapo Eggplant . Sautéed vegetables in oil. Doubanjiang . Red chili peppers. Minced meat. Eggplant fried. Thickened with potato starch . Added vegetables . Finished in a flash with quick hands. Mapo Eggplant. Ordered Sweet and Sour Pork. Cut cucumber. Quickly stir-fried vegetables. Pork fried. Made sweet and sour sauce . Water-soluble potato starch. The tangy aroma is irresistible . Sweet and Sour Pork . Here’s your sweet and sour pork . Sweet and Sour Pork 1050 yen . Generous chunks of ingredients make it
very filling . The abundant sweet and sour sauce has a
perfect balance of sour and sweet,
delicious. The crispy fried meat is appetizing. Enjoying an original lunch with sweet and
sour pork as the main . This fried rice is delicious. Fried Rice. Packed with eggs, it has a gentle flavor . The light taste means you could eat it
forever. It’s quite moist. The parking lot is full . Tables are cleared immediately after
customers leave. Dishes are washed and put away continuously.
Customers keep coming. Order for
Sichuan-style stir-fried beef and
vegetables . Beef, mushrooms , Chinese
cabbage , doubanjiang. Add ingredients and
stir-fry . Add soup. Adjust the flavor and finish . Sichuan-style stir-fried beef and
vegetables. Two men in work clothes arrive. Two orders of drooling chicken. It’s counter service . Head straight to the buffet corner. First, salad. Almost everyone gets the popular fried
chicken . Head to the fried rice corner. Switch spots. Check the soup once. Still going for fried rice. Scoop two big
servings. Return to seat. Cooking continues in the kitchen . Spit-roasted chicken. Main dishes arrive first . First, record today’s meal . Today it’s spit-roasted chicken. Tasty, huh? The spiciness is totally manageable . When I’m hungry, I come here often . It’s all-you-can-eat , so this price is amazing. Perfect for fueling up for work after
lunch. But it makes you sleepy , right ? Coffee after eating. Then dessert .
Clean plate! Big bro in a backpack enters. Orders the chive-liver set meal and Taiwan
ramen combo. Bean sprouts. Liver. Chives. Taiwan ramen being made next to him . Draining noodles . Minced meat . Taiwan ramen finishes first. Chive-liver stir-fry also done . Chooses white rice to go with the
liver-chives . Hesitates a bit… One piece of fried chicken and two boiled
eggs. Made it a high-protein lunch. Slurping the piping hot noodles . Washing it down with the soup. Taking a bite of the stir-fried liver and
leeks, then shoveling white rice into my
mouth . Since the Taiwan Ramen came as a set
with the liver and leek set meal, I went
with that . It’s delicious without being too spicy . First time today. Didn’t know you could get a lot if you
asked. They said, “You can take all of this ,”
and I was surprised. Refilling the fried chicken . The egg When the egg sauce runs low , they refill
it immediately. Fried rice and yakisoba noodles added too. Making sure you’re full is Asahi’s
commitment. Over here , appetizers : bean sprout appetizer and
cabbage appetizer. Fried chicken is number one. Super popular . Delicious. Businessmen in suits come in . 12: 10. Orders came in all at once . The buffet corner bustles with office
workers on their lunch break . Piling fried rice high into bowls . People are really coming in droves . Because you can eat as much as you want .
It’s great value for money. Let’s eat . It’s all-you-can-eat, after all . Having all-you-can-eat fried chicken is truly a blessing . Fried rice is all-you-can-eat too , right?
Fried rice and fried chicken make for high
satisfaction. Frying dumplings. Pouring in potato starch slurry and
covering. Preparing ramen. Pour sauce into the bowl . Boil the noodles . Simultaneously make the Tianjin rice . Egg. Gently cook it . Place it on the rice . Pour on plenty of sauce . The glossy Tianjin rice is complete. Finish the ramen. Tonkotsu ramen. Slurp the ramen in one go. The gyoza are done . Gyoza. Here’s your gyoza. Order for the Mapo Tofu and Green Pepper
Stir-fried Pork Set Meal . Beef. Bamboo shoots . Bell peppers. Water-soluble potato starch. Sweet potato
starch . Green pepper and shredded pork. Make mapo tofu. Thicken with potato starch. Mapo tofu complete. First, fried rice. Fried rice is delicious. Next, green pepper and shredded pork . Then , stuff the fried chicken into your
mouth all at once. It’s not crispy, more like crunchy. It’s satisfyingly substantial , but the flavor isn’t too strong. It’s so tasty you could eat a bunch. Get a refill on the fried chicken . It’s irresistible for hungry guys . Sweet and sour pork. Ordering sweet and sour pork. Making the sweet and
sour sauce . Sweet and sour pork. Mapo tofu is also
done . Finishing the Spicy Chicken. Cutting the chicken . Spicy sauce. Green onions. Taking a bite of the mapo tofu. Sichuan-style, spicy, and super delicious. Second trip to the buffet corner. Staff) This is your second time, what did
you come back for ? Fried chicken, right? It’s delicious. You won’t find all-you-can-eat fried
chicken like this anywhere else. Freshly fried. Everyone gets seconds on the fried
chicken. Post-meal coffee is essential too . A relaxing break. It’s the best . I’m stuffed. Thank you for the meal. Energy fully charged!
Back to work. Ordered Yōrinji fried rice . Scallions. Plating. Chop the fried chicken . Pour the sauce. Top with veggies. Yōrinji Fried Rice 980 yen. A striking dish with Yōrinji chicken and
veggies atop fried rice . The mild fried rice pairs perfectly with
the tangy Yōrinji chicken. The refreshing veggies make it endlessly
satisfying. Eat until you’re satisfied. The huge lunch
was absolutely amazing…

0:00　福岡市）西新あっちゃん亭
地図　https://goo.gl/maps/3qURoyMDanxxpePy9
住所　福岡県福岡市早良区西新5-1-23
URL　https://youtu.be/CWPlprQqKkE

47:22　北九州市）中華料理 唐彩 清水店
地図　https://goo.gl/maps/uZqit4onfiEAwMRF7
住所　福岡県北九州市小倉北区清水2-11-11
URL　https://youtu.be/0bCMdlVFvRg

1:59:29　北九州市）中華料理 旭(あさひ) 小倉本店
地図　https://maps.app.goo.gl/AeVKmeDvbDwDLDsu8
住所　福岡県北九州市小倉北区片野1-12-20
URL　https://youtu.be/Nm1zunpDJdE

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